Sweet and saucy barbecue meatballs, sandwiched between little crispy waffles with melty cheese, fresh tomato, and an Arugula aioli for the ages.
entertaining, football food, party food
20frozen meatballsthawed (see Notes)
119 oz bottle barbecue sauce
20slicesslider size white sharp cheddar cheese
1box Kellogg's® Eggo® Minis Waffles10 ct
For the Arugula Aioli
1/4cupfinely chopped Italian flat-leaf parsley
2Tbsfinely chopped chives
1/2cupfinely chopped arugula
1tspfresh lemon juice
pinchfresh cracked pepper
In a medium saucepan, add the meatballs, barbecue sauce, and mustard. Let it go on low for a while until the meatballs are heated through and it all gets saucy. This can be done in a slow cooker.
In a bowl, combine the ingredients for the aioli. Toast the Eggo Minis Waffles until browned and toasty.
For each slider, layer a waffle, a teaspoon aioli, a meatball, cheese, and another waffle. If you would like your cheese melty, sliders can be popped in the microwave for 10 seconds. Yields: 20 sliders.